Thursday, 24 February 2011

It Don't Mean a Thing if It Ain't Got that Zing

I know what you are thinking: But Natashya, my super-awesome barbecue is the star of the show, the potato salad is merely a mild mannered sidekick. 

Sure, spuds are there when you need them, propping up your otherwise fantabulous meal and asking little of the limelight themselves. But they are stronger than you think -  they can handle the heat, and even the glory.

This week, let's kick those spuds up a notch (sorry Emeril) and let humble potato salad be the dish that blows you away. And who better to put fire in something so pedestrian as a potato salad? Mr. Bobby Flay of course.

Take it away Bobby!

Mesa Grill's Southwestern Potato Salad
Recipe courtesy Bobby Flay

    8 servings


    * 1 1/2 cups prepared mayonnaise
    * 1/4 cup Dijon mustard
    * 2 tablespoons fresh lime juice
    * 2 tablespoons chipotle pepper puree
    * 1 large ripe tomato, seeded and diced
    * 1/4 cup chopped cilantro leaves
    * 3 scallions, chopped, white and green parts
    * 1 medium red onion, thinly sliced (I omitted)
    * 1/2 teaspoon cayenne
    * 4 cloves garlic, finely chopped
    * Salt and freshly ground black pepper
    * 16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick (I used Yukon Golds)

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Seriously sexy spuds